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Delicious vegan banana bread - you'd never guess it's low fat and whole wheat! Recipe from Veganomicon
Based on Peter Reinhart's sourdough formula from Breadbaker's Apprentice. I used half a cup of rye flour in the final bread dough; the rest was King Arthur bread flour.
Bread tank parked near the site of the Rio+20 conference to symbolize how
military expenditures could be used to fund sustainable development.
This bread gets better by the day. I'm having a blast playing with it and learning all its properties.
Bread with pizza filling ( meat, sausage, barbeque sauce, onion,......). Topping with mozarella cheese.....so yummy
From right to left - warm water, yeast, coarse salt (Kosher salt), molasses, instant coffee, Dutch-process cocoa (bottom), whole-grain rye flour (top), white all-purpose flour.
The recipe also calls for "caramel coloring" - I don't have it and omitted it without too many qualms.
Made with Challah, eggs, heavy cream, milk, sugar and nutmeg. I left the crust and poppy seeds on the bread.
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Decided to put the new starter to the test, made these ciabattas with all purpose flour straight from the whole wheat starter. About 3.5 ounces of starter went into the batch, the rest is all purpose flour.
As a cook, I find there's little that's more satisfying than holding a loaf of my own bread in my hands. (The one thing that is more satisfying: eating a slice of it with lots of butter.) Goldstein's recipe for buckwheat bread yielded two cute, round loaves like little warm cats. Making them took more time than it did effort; I had to make a sponge of flour, water and yeast the night before, but after that, mixing everything together and kneading it was a simple, pleasant activity on a Saturday morning.
The taste of buckwheat is as distinctive as it is difficult to describe. There's definitely a tangy quality to it, almost like that of a sourdough bread. It makes for great toast, which is how I'll be eating it for the next few days.